Black Forest Bundt Cake
- 16 Servings
- 260 Calories per Serving
The bundt cake, that retro treat that graced our mother’s tables, is back in a modern version with yoghurt in the batter and the filling, so you can enjoy it on today’s table.
Ingredient List
Cake:
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 teaspoons vanilla
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsweetened baking cocoa
- 1 1/2 cups from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
Filling:
- 1 can (21 oz) cherry pie filling
- 3/4 cup from 1 tub Mountain High™ Original Plain Whole Milk Yoghurt
- 1 1/2 cups (from an 8-oz container) frozen whipped topping, thawed
Preparation
- Spray the inside of a fluted tube cake with cooking spray. Dust with flour, tapping out any excess. Set aside.
- In a large bowl, use a hand mixer to blend oil, eggs, and vanilla on medium speed. Add flour, baking soda, salt, and cocoa on low speed until thoroughly mixed (batter will be dry). Fold in yoghurt until well blended.
- Spread batter in prepared pan. Bake at 350°F for 35 to 40 minutes, or until a toothpick inserted into center of cake comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Cut cake in half horizontally with serrated knife.
- To make the filling, fold 1 1/2 cups of the pie filling into the yoghurt, and whipped topping. Reserve 3/4 cup of mixture for garnish. Spread remaining mixture on the bottom half of the sliced cake and replace top half. Garnish top of cake with the remaining whipped topping mixture and cherry pie filling. Cover and chill 2 to 3 hours before serving. Store in refrigerator.
Tips
- Feel free to use Mountain High™ Plain Low Fat Yoghurt or Mountain High™ Original Strawberry Whole Milk Yoghurt instead of Mountain High™ Original Plain Whole Milk Yoghurt, if you'd like.
Nutrition Information
Servings: 16
Serving size: 1 Serving
Amount per serving (Calories ): 260
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 10g | 16% |
| Saturated Fat | 3g | 16% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 30mg | 11% |
| Sodium | 230mg | 10% |
| Total Carbohydrate | 35g | 12% |
| Dietary Fiber | 2g | 8% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 17g | % Value not available |
| Protein | 5g | % Value not available |
| Vitamin D | Value not available | 0% |
| Vitamin E | Value not available | 4% |
| Calcium | Value not available | 8% |
| Iron | Value not available | 6% |
| Potassium | 200mg | 6% |
| Thiamin | Value not available | 10% |
| Riboflavin | Value not available | 8% |
| Niacin | Value not available | 6% |
| Vitamin B6 | Value not available | 0% |
| Vitamin B12 | Value not available | 0% |
| Pantothenic Acid | Value not available | 2% |
| Phosphorus | Value not available | 6% |
| Magnesium | Value not available | 4% |
| Zinc | Value not available | 2% |
| Manganese | Value not available | 10% |
| Selenium | Value not available | 15% |
| Copper | Value not available | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 1&½,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 2,
- Fruits 0c,
- Vegetables 0c,
- Grains 1oz-eq,
- Meat & Beans 0oz-eq,
- Dairy 0c,
- Fats & Oils 2tsp
Carbohydrate Choice
- Choices per serving2
